This afternoon, when I was contemplating what to make for dinner at the last minute, I thought of the remaining crates of sweet potatoes waiting in our basement and remember reading about sweet potato tacos somewhere. It sounded good to me, but wasn’t sure if the farmer husband would like another one of my wacky taco variations. And, I was out of tortillas, so I decided to make use of my bread dough to make flat (pita) bread. If you don’t happen to have bread dough in your fridge, tortillas would work as a substitute.
At dinner, it did win the farmer’s approval! And the approval of ALL the kids!
Anyway, on to the instructions. This is a very, very adaptable “recipe”, so you can substitute with what you have on hand.
Sweet Potato Wraps
2 to 3 pounds Sweet Potatoes
3 to 4 Tablespoons Olive Oil
2 teaspoons ground cumin (or less, if wanted)
1 teaspoon paprika
dash of cayenne (optional)
Salt and Pepper to taste
2 Tablespoons Olive Oil
1 onion, sliced into rings (or half rings)
3 or 4 cloves garlic
1 can (or 2 cups), cooked and drained beans, I used white kidney beans, but black beans would also be great.
3 or 4 Tablespoons chopped cilantro
1 or 2 Tablespoons lemon or lime juice
Pita bread or tortillas
Toppings (optional): Feta (or a mexican type) cheese, Sliced avocado, more cilantro, sour cream
Preheat oven to 400F.
First, I peeled the sweet potatoes, washed, and cut them into uniform size, about 1/2 inch pieces, put them on a baking sheet (lined with foil or parchment paper for less mess) and then coated with the olive oil and spices and plenty of salt and pepper. I like to use my hands to mix it all together to make sure all the sweet potato pieces are well coated. Roast, turning once or twice until just tender, about 20 to 30 minutes.
While the sweet potatoes were roasting, I sautéed the sliced onions in olive oil over medium heat, for as long as I had time, about 15 minutes until they were caramelized. When the onions were nice and golden, I added the garlic and cooked for another 30 seconds (it is easy to burn garlic, so add at the end) and then mixed in the beans, chopped cilantro and lemon juice and salt and pepper to taste
When the roasted sweet potatoes were tender, I mixed then into the onion mixture. Here’s what the finished sweet potato filling looked like:
I left some of the roasted sweet separate for my sweet potato boy. These roasted sweet potatoes are very savory and make a great side dish, even with out the other ingredients:
